Apricot Purée Nutty Granola

Crispy AND chewy, as are many raw (dehydrated) foods, this is a wholesome breakfast cereal with Blueberry Pizazz. Cracked almonds and pepitas offer a substantial heft to the bite while the blueberry adds a zip of sweetness alongside the apricot puree.

Apricot Purée Nutty Granola

Crispy AND chewy, as are many raw (dehydrated) foods, this is a wholesome breakfast cereal with Blueberry Pizazz. Cracked almonds and pepitas offer a substantial heft to the bite while the blueberry adds a zip of sweetness alongside the apricot puree.

Servings

10 cups

Servings

10 cups

Apricot Purée Nutty Granola

Crispy AND chewy, as are many raw (dehydrated) foods, this is a wholesome breakfast cereal with Blueberry Pizazz. Cracked almonds and pepitas offer a substantial heft to the bite while the blueberry adds a zip of sweetness alongside the apricot puree.

Servings

10 cups

Servings

10 cups

Ingredients

1cupwhole, raw, sprouted almods

1cupwhole, raw, sprouted pepitas

1/4 cuphemp seeds

1 cup dried blue berries

4 cupsrolled oats

1cupdried apricots

1/2 - 2/3cupfiltered OR spring water

2-4tablespoonspure maple syrup

Servings: cups

Instructions

Pulse almonds and pumpkin seeds briefly in a high-speed blender; keep them rough-chopped, not minced.
Place all ingredients, except apricots, water and maple syrup, in a large mixing bowl and mix well.

Place apricots and ½ of the water in a high-speed blender. Start to purée, adding more water as needed;
use just enough to make a very think paste. Pour over dry ingredients and mix until it is well coated.
You may want to use your bare hands – yep, it’s fun!!! Add 2 T of maple syrup and mix in thoroughly. Taste
and add more maple syrup if you like

Spread out on dehydrator trays (you do NOT need the sheets) and dehydrate, at 108 degrees, for 12 hours
or more, depending on how crunchy you like it.